S1 E1: Eggs
All about eggs! Martha shares her methods for preparing eggs, any style: soft and hardboiled eggs, fried eggs, scrambled eggs, omelet, and frittata.
30 minutes
Inspired by the eponymous best-selling book, Martha Stewarts Cooking School will give home cooks a culinary master class with Martha herself. Each week, she will demonstrate classic cooking techniques and basics.
S1 E2: Sauces
Martha makes four easy, classic sauces: hollandaise, bechamel, beurre blanc, and marinara.
30 minutes
S1 E3: Vegetables
Eat your vegetables! Martha prepares: spring peas with mint, brown-sugared carrots, sauteed broccoli rabe, roasted acorn squash, corn on the cob, and lemony kale salad.
30 minutes
S1 E4: Stocks
Martha shares techniques for three homemade stocks: chicken (including a pressure cooker version), beef, and vegetable. Plus, cooking and storage tips.
30 minutes
S1 E5: Butchering
Butcher Evan Lobel joins Martha for a master class on meat. Learn how to choose and prepare the best cuts of meat to save you money.
30 minutes
S1 E6: Rice
Starting with a perfect pot of fluffy white rice, Martha demonstrates her techniques for a flavorful pilaf and a delicious Thai-style fried rice.
30 minutes
S1 E7: Dressings and Emulsions
Homemade dressings don't compare to store-bought. Martha shows you how easy it is to make your own: vinaigrette, creamy blue cheese dressing, homemade mayonnaise, and aioli.
30 minutes
S1 E8: Steaming
Steaming is one of the fastest and healthiest ways to cook. Martha shows how to cook in parchment paper, clean and steam mussels, and use a bamboo steamer to prepare salmon and peas.
30 minutes
S1 E9: Roasting
Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad.
30 minutes
S1 E10: Braising
With little hands-on time and no special equipment, braising produces hearty, flavorful dishes. Martha shares recipes for pot roast, braised cabbage, and pulled pork shoulder.
30 minutes
S1 E11: Poaching
Martha demonstrates healthful and versatile poached chicken breasts. She also shares recipes and techniques for poaching salmon and poaching eggs.
30 minutes
S1 E12: Frying
Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, panfried chicken, and Japanese tempura vegetables.
30 minutes
S1 E13: Pan Searing
Pan-searing means browning food over high heat to develop a crust and lock in juiciness. Martha prepares scallops, salmon fillets, steak with mustard cream sauce, duck breasts.
30 minutes